(at time of publication)
- 8 x 75ml (each) ice-block holders
- 2 tablespoons sugar
- ½ cup water
- 2 kiwi fruit (150g), peeled, chopped
- 1 cup (175g) mango flesh
- 1 ¼ cups (175g) fresh or frozen raspberries
1 Heat sugar in water until dissolved to make syrup. Add a third of the syrup to each of the different fruits. Purée each fruit separately.
2 Place a third of kiwi purée in the base of the ice-block holders. Freeze for 1 hour. Add mango puree and freeze once more for 1 hour. Add the raspberry purée and freeze until solid.
Ice-block holders (usually as a tray) are available at supermarkets. If you don’t have one, use plastic cups with ice-block sticks.
Nutrition Info (per serve)
Total fat 0g
–Saturated fat 0g
Dietary fibre 2g
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